Best Tomato And Aubergine Gratin Recipes

Tomato and Aubergine Gratin image

Provided by Food Network

Time 1h40m

Yield 8 servings

Number Of Ingredients 12

1/2 cup/125 ml olive oil
2 large onions, sliced
3 cloves garlic, chopped
1 bay leaf
1 pepperoncino, smashed, optional
4 pounds/1.8 kg tomatoes, roughly chopped
Kosher salt and freshly ground black pepper
A handful of fresh herb leaves, such as basil, parsley and rosemary
2 pounds/1 kg eggplant, sliced about 1/2 inch/1 cm thick
1 cup/80 g homemade breadcrumbs, toasted
Pinch chili powder, more to taste
3 tablespoons freshly grated Parmesan

Steps:

Heat the oven to 450 degrees F/230 degrees C.
Heat 2 tablespoons of the olive oil in a saute pan and cook the onions until soft, about 5 minutes. Add the garlic, bay leaf, and pepperoncino, and cook 1 minute. Then add the tomatoes and cook to a thick, chunky sauce, about 30 minutes. Remove the bay leaf, season with salt and pepper and stir in the fresh herbs.
While the sauce cooks, brush the eggplant slices on both sides with olive oil and lay in a single layer on a baking sheet (you'll need to work in batches). Bake until golden and soft, about 15 minutes; turn and bake the other side, about 10 minutes. Remove and set aside.
Turn the oven down to 375 degrees F/190 degrees C. Mix together the breadcrumbs with the chili powder.
In a large gratin dish, starting with just the thinnest smear of tomato sauce over the bottom, layer in the eggplant, then sauce, then breadcrumbs. Repeat until the dish is full. Scatter the Parmesan over top. Bake until the gratin is heated through, and the top golden, about 30 minutes. Serve.

Tomato, Aubergine and Courgette Gratin image

Provided by Luschka

Categories Vegetable

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

15 ml olive oil
1 sliced onion
225 g mushrooms, sliced
2 garlic cloves, finely chopped
4 medium tomatoes, chopped
2 1/2 ml dried marjoram
1 1/4 ml dried thyme
salt and pepper
2 courgettes
2 small aubergines
55 g fresh breadcrumbs
75 ml parmesan cheese, grated

Steps:

In a non-stick frying pan, heat 1 tsp of the oil over medium-high heat; cook onion, mushrooms, garlic and 2 tbsp water, stirring, for 3 minutes or until softened.
Add tomatoes, marjoram, thyme and salt and pepper to taste; cook for 20 minutes or until thickened, stirring often.
Slice courgettes and aubergines diagonllay into 5 mm thick slices. Toss aubergine with remaining oil.
Spread 125 ml of the tomato sauce in a glass baking dish. Layer with half of the courgette, aubergine and sauce, repeat layers.
Mix breadcrumbs with cheese; sprinkle over top. Bake, uncovered at 200 C for 35 minutes or until bubbling.